Béchamel Sauce
A white and creamy mother sauces of French cuisine.
Source: Personal
vegetarian
1000 geasyPrep: 2 minCook: 10 min
Yields: 1000 g Béchamel Sauce
Step 1
1.
In a pot, heat up 1000ml milk until hot. Add 1tsp salt and grated 0.25pcs nutmeg. Keep stirring to avoid the milk burning.
Alternatively heat up in Microwave at 900W for .
Step 2
2.
In a dry pot, add butter and heat up slowly until molten. Slowly add flour and stir with a wooden spoon or whisk. Once all flour is added, cook for while stirring. If the roux turns brown, take from heat immediately and keep stirring.
Step 3
3.
Add 200ml milk to the roux and stir well until incorporated. Repeat 4 more times until creamy sauce forms. Boil sauce for to late taste develop, before taking it off the stove.